This recipe makes four servings. The traditional Cobb Salad gets an exciting makeover with bold and spicy Asian flavors!
Rice wine vinegar
Roasted peanut oil
Fresh ginger, peeled & minced
Peanuts, whole & unsalted
Water chestnuts, sliced
Heat sesame oil in small sauté pan over medium heat. Add minced garlic and peanuts, then sauté until the garlic is fragrant and peanuts are lightly toasted. Set aside to cool.
Combine rice wine vinegar, soy sauce, mirin, roasted peanut oil, ginger, and jalapeño in food processor and blend until smooth. Stir in chopped cilantro and set aside.
Gently tear lettuce leaves into bite size pieces. In a large bowl, toss turkey, lettuce, bean sprouts, tomato, water chestnuts and garlic peanuts with dressing. Pile salad in center of each plate. Serve and enjoy!